Scotch Collops
From The Dudley book of cookery and household recipes, 1909
The mince should be thick and well seasoned.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 33. The excerpt below is the record exactly as published.
one onion chopped very fine, and fry a little. Put the mince into the pan with the onion, wet it with a little light stock. Let it simmer for one hour. When nearly dry add one tablespoonful of Harvey sauce and one of Lea and Perrin’s Worcester sauce, half a teaspoonful of potato flour to make it thick. Let it partially dry, season with pepper and salt. Have ready a border of mashed potatoes nicely browned, place the mince in the centre. Put in the oven with a little good gravy essence run over the top, and when brown serve. 103 THE DUDLEY RECIPES TOURNEDOS OF MUTTON 1 1 lAKE a tender loin of mutton, cut it into fillets -L about one inch thick, with the fat left on them, flatten them a little with a cutlet bat, trim into a neat round fillet, dip them in warm butter and grill them. Fry some thin rounds of bread and place one of these under each fillet when serving — with some small strips or round balls of potatoes which have been sauted in butter. A sauce Robert should be served with this dish. SCOTCH COLLOPS Take one pound of raw mutton or fillet of beef
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Cook this with the app: pantry check, scaling, and the assistant.